Recipe By Linda Bernstein
Rating
Published Aug 2nd
Prep - Cook - Additional - Ready In -
Servings 2 dozen Calories 394.2

Double chocolate brownies…Enjoy!!!!

Recipe Ingredients

  • 1 cup butter
  • 4 (1 ounce) squares unsweetened chocolate
  • 4 eggs
  • 2 cups white sugar
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 pinch salt

Cooking Directions

  1. 1 Preheat oven to 350 degrees F (180 degrees C). Grease and flour a 9x13 inch baking pan.
  2. 2 Melt the butter over medium heat. Remove from heat and stir in the chocolate until smooth. Beat in the eggs one at a time, then stir in the sugar and vanilla. Combine the flour and salt, gently stir into the mixture until just blended. Spread evenly into the prepared pan.
  3. 3 Bake for 25 to 30 minutes in the preheated oven, until brownies begin to pull away from the sides of the pan.

Nutrition Facts

  • Calories 394.2
  • Carbohydrate 48.3 g
  • Cholesterol 102.7 mg
  • Fat 22 g
  • Fiber 2 g
  • Protein 5.1 g
  • Saturated Fat 13.3 g
  • Sodium 147.8 mg
  • Sugar 33.7 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. This is a great recipe but if you want a more fudgey chocolatey brownie use 3 eggs instead of four and use 1 cup of flour instead of 1 1/2. The more eggs you use the more cake-like your brownies will be and the more flour you use the less chocolatey they will taste.
  2. I made a few changes and out came the BEST brownies: Used 8oz dark chocolate (70%) Used 1cup dark brown sugar with 1cup white sugar. I mixed the eggs with both sugars until almost double the volume then added the vanilla chocolate mixture and finally the flour mixture. Baked for 30 min in a pan - Read more ...
  3. These are some of the best brownies I have eaten. I have tried many different recipes but they never seem to be the right consistency of fudgy/cakey. These are perfect. The joke amongst my friends and I is that you can't have just one. It is unfortunately true.
  4. These are awesome! My family attacked them right out of the oven. I used 3 tablespoons cocoa to 1 tablespoon canola oil as a substitute for each choc. square. Super fantastic!
  5. I followed the recipe to a 'T'...read the reviews first and the repeating responses of not chocolatey or sweet enough but decided to follow exactly and could always add a frosting if not sweet enough. I gave a '4' rating because of ease of presentation, just the right size for a 9x13 pan, they baked - Read more ...
  6. If I could give this more than a five star rating I would' Absolutely one of the best brownie recipes ever. Added 2 T cocoa powder a bit more semisweet chocolate and walnuts. Had to make twice within 12 hours for family. What a hit' Thanks'
  7. I halved the recipe and cooked in an 8"x8" pan...the results were amazing! I confess to eating most of the brownies myself instead of the house guests they were meant for. They made great brownie sundaes and held up well in packed lunches (mine of course). I wouldn't put frosting on them...they were great as - Read more ...
  8. These are delicious! Great warm with powdered sugar on top with vanilla ice cream. Instead of using chocolate squares I used 3 tablespoons plus one of vegetable oil of unsweetened cocoa for one square. Add an extra tablespoon of cocoa at the end for a more chocolatey taste.
  9. I just made these brownies for a dinner party and they were disappointing. They are very cakee and not chocolaty. I thought they where a 2 but everyone else gave them a 3. I would not make these again.
RedCipes